Jamie Oliver’s 30-minute meal banoffee pie

OK, so this household is having a complete rejuvenated love affair with Jamie Oliver, the likes it has not seen since his Naked Chef days. I think it was seeing his hard slog in the US and how it knocked the wind out of his sails a bit that did it. It was cemented with his 20 Minute Meal iPhone app. Man I love that. Then there was his Christmas series which was just so quirky and lovely. And now, well now there is his 30 minute meal series (I’m gagging for the book because yeah, I really need another cookbook) and the whole household, well, me and Felix, are hooked.

The other night he made this awesome looking number involving salmon fillets, prawns and asparagus. Salmon fillets normally make me gag but I was all YUM about that. And then, THEN he made a quick banoffee pie.

Cue Felix badgering me for the last two days to go to the shops to buy the ingredients. And can I tell you – if you do use a store-bought pie crust, which we totally broke my religion and did, then this comes together in an absolute snap.

The filling is delightful – far less tooth-achingly sweet than pure pie-caramel and not over-powering in the banana department. An absolute winner.

Jamie Oliver’s 30 minute meal Banoffee Pie

1 store bought pie crust

2 bananas

100ml milk

4 tbsp caster sugar

300ml cream

1 tbsp camp coffee

2 bananas, extra

100g block of dark chocolate

Blitz the two bananas with the milk until well combined and smooth

In a pan over high heat melt the caster sugar. Don’t stir it, just gently tilt as it melts to a dark caramel colour

Add the banana milk mixture to the toffee, stirring until the toffee melts back into the bananas

Pour into the pie case and freeze for 20 minutes (we didn’t need it to be within 30 minutes so just put it in the fridge)

Whip the cream and then fold through the camp coffee essence so it leaves pretty swirls in the cream

Slice the bananas and arrange over the pie filling, then spoon the cream over the top

Place the chocolate bar on the benchtop, smooth side up. Scrape a sharp chef’s knife on a 45 degree angle across the chocolate towards you, making chocolate curls. Arrange over the top of the cream.